Puffed snack food
A snack food and puffing technology, applied in the direction of food science, etc., can solve the problems of excessive trans fatty acid, affecting food hygiene, safety, quality, acid value, peroxide value, etc., achieve rich taste and solve the effect of excessive trans fatty acid
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Embodiment 1
[0017] 30-50 parts of black bean powder, 3-5 parts of chili powder, 1-3 parts of concentrated fruit juice, 15-25 parts of black rice flour, 4-6 parts of white sugar, 2-4 parts of protein powder, 50-60 parts of mashed potatoes, seaweed 15-25 parts of flour, 5-7 parts of olive oil, 4-6 parts of table salt, 40-50 parts of black buckwheat flour, 50-60 parts of purple yam starch, and 80-100 parts of milk.
Embodiment 2
[0019] A kind of puffed snack food, comprises following formula composition according to mass parts:
[0020] 30 parts of black bean powder, 3 parts of chili powder, 1 part of concentrated fruit juice, 15 parts of black rice flour, 4 parts of white sugar, 2 parts of protein powder, 50 parts of mashed potatoes, 15 parts of seaweed powder, 5 parts of olive oil, 4 parts of table salt, black 40 parts of buckwheat flour, 50 parts of purple yam starch, and 80 parts of milk.
Embodiment 3
[0022] A kind of puffed snack food, comprises following formula composition according to mass parts:
[0023] 40 parts of black bean powder, 4 parts of chili powder, 2 parts of concentrated fruit juice, 20 parts of black rice flour, 5 parts of white sugar, 3 parts of protein powder, 55 parts of mashed potatoes, 20 parts of seaweed powder, 6 parts of olive oil, 5 parts of table salt, black 45 parts of buckwheat flour, 55 parts of purple yam starch, 90 parts of milk.
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